Gnoll fermentation

"The rotting adds character to the meat, just as nature intended."

Gnoll fermentation is a process used to rot fresh meat and make it agreeable to the Gnoll pallet. It is a highly specialised process and even some other races have to agree that the unique taste it creates can be considered a delicacy.

History

The Gnoll body has evolved to eat a diet of rotting meat and carrion. However as they began to settle down into large communities it became harder and harder for the hunters to go out and find enough diseased animal carcasses to feed the entire tribe. To their disappointment they couldn't let their own domesticated meat rot out in the sun, as the smell would attract Dingoes and other wild animals that would pick the animal clean. So for years carrion was considered a delicacy until eventually some ingenious Gnoll cooks discovered a easy way to reproduce the rotting process of meat in high quantities without any of the hassle of fighting other scavengers and eventually even improve it.

Execution

First the fresh meat is prepared with a several spices and some honey to give the meat a nice taste and help the fermentation process. Then it is placed in a coolamon, a bowl made out of dried bark, then another coolamon is placed on the top. These two bowls get bound together with some spinifex rope and buried under the hot sandy ground. The top of the sand is sprayed with a foul smelling liquid which discourages dingoes from digging the meat up. The meat is left here for around fourteen days, after which it is dug up again and either cooked up or served as a raw delight.

Components and tools

In the fermentation process the fellowing materials are used:

• Some fresh meat, preferably red meat

• Two coolamons

• A piece of spinifex rope

• A set of claws or a shovel

• A piece of land under the scorching outback sun